Plantain & Coconut Pancakes

Strange…  You see these, guys? They are called pancakes.


Delicious, moist, sweet, tasty, fluffy and crazy satisfying pancakes. The very kind of pancakes that I’ve been so badly craving for the entire duration of my recent Whole30.

Yet, I find myself sitting here, staring at the screen, totally uninspired. Like I have absolutely nothing to say about them.

Paleo Coconut Plantain Pancakes | by Sonia! The Healthy Foodie

Should I be telling you about how they are super nutritious, completely grain free, gluten free, dairy free AND refined sugar free?

Nah… That’s just boring stuff anyway.

And of course, you don’t need to hear about how, despite them being made from nothing but really nutritious ingredients, they still don’t constitute your ultimate choice for a meal and should be enjoyed only occasionally.

Because you already know that, don’t you? 😉

Paleo Coconut Plantain Pancakes | by Sonia! The Healthy Foodie

And, well, I don’t think I need to tell you just how amazingly good they actually taste either.

I mean, they’re PANCAKES, for crying out loud.

Pancakes, by definition, are yummy. You don’t *need* anybody TELLING you that they are. You already KNOW that!

Paleo Coconut Plantain Pancakes | by Sonia! The Healthy Foodie

Perhaps I could apologize for having cooked them a tad too much? Perhaps you like your pancakes to be a little bit on the lighter side?

Right… I admit. They did come out a little bit darker than expected.  But they still tasted AMAZING! And to be honest, I think that their darker color contributed to making them even tastier. So still not a valid argument.

Wait! Wait! I know!

I guess I should tell you about how delicate these little pancakes are. And how they do not behave like “regular” pancakes.

You see, they do not become filled with the tiny little bubbles and holes that usually let you know when to flip them over. Noooo. These guys, they will simply turn a little more opaque or take some sort of a dull appearance. And be warned: even when ready to flip, they still remain extremely delicate and fragile, so you want to proceed very carefully.

Paleo Coconut Plantain Pancakes | by Sonia! The Healthy Foodie

 Oh, and hey, you might want to keep your pancakes on the small side, too.

That way, you can flip them more easily…

And smaller pancakes means more pancakes, so you get to pile them up high!


Plantain & Coconut Pancakes

Yield: Serves 1

Nutritional Information does not include garnish

Plantain & Coconut Pancakes


  • ½ very ripe plantain, peeled and sliced
  • 3 whole eggs
  • ¼ cup coconut water
  • ¼ cup coconut flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • Pinch Himalayan or unrefined sea salt
  • ¼ tsp chai spice (see this post for my mix)
  • Garnish ideas
  • 1 tbsp full fat coconut milk (refrigerated works best)
  • 1 tbsp toasted coconut shavings (organic, unsweetened)
  • 1 tbsp unpasteurized liquid honey


  1. Combine all ingredients in a small food processor and blend until very well combined.
  2. Let the batter sit for a few minutes to give the coconut flour a chance to thicken.
  3. Meawhile, add some coconut oil to a large skillet and heat over medium-high heat.
  4. When pan is hot enough, slowly pour about ¼ of a cup of batter per pancake and cook until tops become sort of matte and dull looking and edges appear cooked.
  5. Very delicately flip the pancakes and continue cooking until golden.
  6. Place the cooked pancakes in a very low temp oven to keep them warm while you cook the remaining pancakes.
  7. Garnish with coconut milk, a drizzle of honey and sprinkle with toasted coconut shavings, if desired.

Paleo Coconut Plantain Pancakes | by Sonia! The Healthy Foodie

Paleo Coconut Plantain Pancakes | by Sonia! The Healthy Foodie

Paleo Coconut Plantain Pancakes | by Sonia! The Healthy Foodie

Paleo Coconut Plantain Pancakes | by Sonia! The Healthy Foodie


  1. says

    A mighty fine stalk of pancakes as always! I’m vegan so I don’t go in for the eggs but coconut flour pancakes by their nature tend to be a little bit more delicate; that said once cooked they’re hella filling and nice and sturdy for piling high! :)

      • says

        I never use just coconut flour; I use 1/3 coconut and 2/3 buckwheat or quinoa flour, baking powder and 1 full medium ripe banana (approx. 100g) for 1/2 a cup total of flour! Best pancakes ever! So say 40g buckwheat and 20g coconut flour, 1 full tsp gluten free baking powder.

  2. Monika C says

    Sonia, I am so happy you are eating Paleo! Most of your recipes were Paleo friendly anyway but no, I don’t have to be thinking of substituting anything. Mind you, I don’t think I get get hold of plantain. I will probably have to experiment with bananas! Thanks for yet another lovely recipe!

    • says

      YAY! Glad you feel this way, Monika! I really don’t think that using bananas in this would be a problem, really, but I’d really appreciate if you let me know how they turn out if you end up giving it a try! :)

  3. says

    Oh my goodness, these are the thickest, fluffiest-looking pancakes I’ve EVER SEEN! I want them so badly right now. Do you think they would work with banana instead of plantain? And normal flour instead of coconut flour? (Have never seen coconut flour over here, and not sure plantain is that easy to find either…) Anyway, congrats on such perfect pancakes! (You may not have a lot to say about them, but I sure do!) x

    • says

      I wouldn’t see why bananas wouldn’t work, Elly. If anything, it might only make the pancakes a little bit sweeter. As for using regular flour, you would probably have to use more, since coconut flour is extremely absorbent… not sure how much more, but I would say at least 50%. I say you should definitely try and get your hands on the coconut flour, though. It’s really awesome, is extremely tasty, nutritious and keeps you full for a very long time! Plus, it makes extremely thick and fluffy pancakes, too! 😉

      Thanks for your kind words, by the way. I’m always appreciative! :)

  4. Yumi says

    Oh my my, those pancakes are extremely fabulous! Such a creative way of using plantains! I gotta get up on them yummolies ASAP! For other healthy, lovely recipe, follow my sister’s foodie site! She “big heart” loves food and “big heart” loves her diabetic boyfriend…so to accommodate both loves she’s amassed a repertoire of healthy goodies and is sharing them in her blog :) Please pop by!, thanks!

  5. D. Wom says

    When doubling the recipe. Do you double everything? I know sometimes plantains and coconut flours can be tricky. Thank you. My first batch per the directions were so very yummy!

    • says

      Having never tried it, it’s hard for me to say with absolute certainty, but I think that yeah, I would simply double everything, except maybe for the coconut flour. I’d probably leave a few tablespoons out… And glad to hear the first batch came out so yummy that you want to make them again! :)


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